This next recipe is a vegan quiche with grilled broccoli, leeks and peas. I've made a vegan quiche before using both tofu and chickpea flour, this one however is using just chickpea flour - which is incredible at replacing eggs in recipes! When warm this quiche is creamy and quite soft and as it cools, the starch firms up and becomes like a traditional quiche in texture! As you may be able to tell I've been having a little trouble with my camera lately, there's an issue with the aperture mechanism which affects the mirror, causing my photos to be a little dark and grainy. I'll definitely be getting it fixed in the near future, but in the mean time, this recipe was too good not to share!
I cooked the broccoli and leeks in a griddle pan, the caramelisation of the veg results in such an amazing flavour and I love the slightly charred bits in the quiche. I flavoured the chickpea flour with onion and garlic powder, herbs, nutritional yeast and some black salt - with has sulphur, to make it taste a little more authentic! This quiche is great served both hot or cold, with a side salad and is packed full of protein!
Broccoli, Leek & Pea Quiche | Serves: 8 | Time: 1 hour 15 mins
You'll need
- Chopping board
- Knife
- Measuring cups and spoons
- Large saucepan
- Whisk
- Griddle pan
- Quiche dish
Ingredients
- 1 sheet vegan shortcrust pastry
- 2 cups chickpea flour
- 1/4 cup nutritional yeast
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp dried chives
- 1 tbsp finely chopped parsley
- 2 tsp Italian seasoning
- 1 tsp black salt
- 1/4 tsp black pepper
- Juice 1 lemon
- 1 tsp Dijon mustard
- 4.5 cups water
- 1 large leek
- 100g tenderstem broccoli
- 1 cup peas
Ingredients
- Pre-heat the oven to 180C and lay the pastry out in the quiche dish.
- Combine the chickpea flour, nutritional yeast, seasonings, lemon juice, mustard and water in a large saucepan. Whisk together and place on a low heat, continue whisking until the mixture is bubbling and thickens (~10 minutes). Once thickened taste for seasoning and adjust if necessary.
- Remove the ends of the leek and slice length-ways, then place on the griddle pan with the broccoli. Cook until tender and slightly charred, moving the veg every few minutes. Once cooked, slice up the broccoli and leeks and add to the thickened chickpea flour mix, along with the peas. Stir to combine, transfer the mix to the pastry case and smooth out. Place in the oven and cook for 1 hour.
- Remove from the oven and allow to cool slightly before cutting into 8 pieces, the filling will firm up as it cools, making it easier to cut. Serve up and enjoy!
Cassidy xx
